Category, DifficultyIntermediate

Our take on the traditional banana and toffee cream pie! Our version needs no baking, it’s raw, dairy-free, gluten-free and refined-sugar-free! This is a seriously indulgent dessert but no need for any guilt after you serve yourself up an extra big slice!

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients
For the base:
 100 g almonds
 300 g cashew nuts/walnuts
 200 g pitted dates
 3 tsp vanilla extract
 4 tbsp coconut oil
For the toffee layer:
 10 tbsp coconut oil
 300 g pitted dates
 100 g tahini (can be replaced with almond butter/cashew butter/peanut butter)
 10 tbsp water
 1 tsp vanilla extract
 a pinch of salt (add more if you like)
For the coconut cream:
 2 x 400 ml tins of full fat coconut milk (refrigerated overnight)
 1 tbsp vanilla extract
For the topping
 3 ripe bananas
 3 squares of good quality dark chocolate

Instructions
1

Line the base of a 23cm springform cake tin with baking paper so you can remove the cake easily

2

To make the base, put the almond and cashew nuts into a food processor and whiz until they become coarse crumbs

3

Add the dates, vanilla extract and coconut oil, and blend until you have a breadcrumb-like texture.

4

Transfer the mixture to the cake tin and use your hands to compact it really firmly into the base, ensuring an even spread

5

To make the toffee layer, melt the coconut oil gently in a pan. Put into a food processor with the rest of the ingredients for the toffee layer and blend until smooth and caramel-like. This can take up to 10 minutes- add more water if it’s clumpy

6

Once ready, spready a really even layer of toffee on top of the base, doing your best to give it a smooth top

7

Put in the fridge for 20 minutes

8

Spoon the thick cream from both tins of coconut milk into a mixing bowl. Add 1 tbsp of the clear coconut milk from 1 of the tins along with the vanilla extract and whisk it all together with a fork or an electric whisk

9

To assemble the cake, remove the springform tin, carefully peeling away the parchment lining, and transfer the cake the a completely flat plate

10

Slice the banana into little “coins” and put a layer of these on top of the toffee layer

11

Spoon or pipe the coconut cream on top, then, using the fine side of a grater, grate the chocolate on top.

12

Refrigerate before serving, as the coconut cream will go a bit runny at room temperature if left out for too long.

13

Store the cake in the fridge- if there’s any left over!

Ingredients

Ingredients
For the base:
 100 g almonds
 300 g cashew nuts/walnuts
 200 g pitted dates
 3 tsp vanilla extract
 4 tbsp coconut oil
For the toffee layer:
 10 tbsp coconut oil
 300 g pitted dates
 100 g tahini (can be replaced with almond butter/cashew butter/peanut butter)
 10 tbsp water
 1 tsp vanilla extract
 a pinch of salt (add more if you like)
For the coconut cream:
 2 x 400 ml tins of full fat coconut milk (refrigerated overnight)
 1 tbsp vanilla extract
For the topping
 3 ripe bananas
 3 squares of good quality dark chocolate

Directions

Instructions
1

Line the base of a 23cm springform cake tin with baking paper so you can remove the cake easily

2

To make the base, put the almond and cashew nuts into a food processor and whiz until they become coarse crumbs

3

Add the dates, vanilla extract and coconut oil, and blend until you have a breadcrumb-like texture.

4

Transfer the mixture to the cake tin and use your hands to compact it really firmly into the base, ensuring an even spread

5

To make the toffee layer, melt the coconut oil gently in a pan. Put into a food processor with the rest of the ingredients for the toffee layer and blend until smooth and caramel-like. This can take up to 10 minutes- add more water if it’s clumpy

6

Once ready, spready a really even layer of toffee on top of the base, doing your best to give it a smooth top

7

Put in the fridge for 20 minutes

8

Spoon the thick cream from both tins of coconut milk into a mixing bowl. Add 1 tbsp of the clear coconut milk from 1 of the tins along with the vanilla extract and whisk it all together with a fork or an electric whisk

9

To assemble the cake, remove the springform tin, carefully peeling away the parchment lining, and transfer the cake the a completely flat plate

10

Slice the banana into little “coins” and put a layer of these on top of the toffee layer

11

Spoon or pipe the coconut cream on top, then, using the fine side of a grater, grate the chocolate on top.

12

Refrigerate before serving, as the coconut cream will go a bit runny at room temperature if left out for too long.

13

Store the cake in the fridge- if there’s any left over!

Vegan Banoffee Pie

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